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Dubliner

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Dubliner healthy?

Dubliner scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Dubliner cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese production.

How processed is Dubliner?

Dubliner is NOVA Group 3: Processed Foods.

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Dubliner

Kerrygold
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Ornua
Category Cheese
Summary

Dubliner cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese production. Despite being processed, it maintains a clean ingredient list without any harmful additives or artificial substances. The simplicity and quality of its ingredients allow it to score well within its category, although the processing level imposes a cap on its maximum score.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral impact on health.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, it should be consumed in moderation due to sodium content.

Risks

Excessive sodium intake can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.

See more about Salt →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese making, contributing to flavor and texture development. They consist of beneficial bacteria that help in the fermentation process. While they are crucial for cheese production, they do not provide direct health benefits.

Benefits

Facilitates the fermentation process, contributing to the development of cheese flavor and texture.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are a natural part of the cheese-making process and are necessary for texture development. Enzymes do not have direct health impacts but are essential for cheese production.

Benefits

Essential for the coagulation process in cheese making, contributing to the texture and structure of the final product.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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